VENISON JERKY

The Smokai 1/2 Litre Bullet is our smallest Smoke Generator. Fired up, this cold smoke generator produces a controllable, consistent volume of natural wood fired cold smoke, delivering an amazing flavour every time. For cold smoking or to apply a quality smoke when hot smoking. Turn your BBQ or Grill into a serious smoker.

1/2 LITRE BULLET SMOKE GENERATOR

$149.00 NZD

Mount to: small setups
Smoking time: up to 4 hours
Use: Woodchip

1 LITRE CLASSIC SMOKE GENERATOR

$169.00 NZD

Mount to: small to medium setups
Smoking time: up to 12 hours
Use: Woodchip or BBQ Pellets

3 LITRE MAGNUM SMOKE GENERATOR

$279.00 NZD

Mount to: medium to large setups
Smoking time: up to 24 hours
Use: Woodchip or BBQ Pellets

4 LITRE MONSTER SMOKE GENERATOR

$379.00 NZD

Mount to: medium to large setups
Smoking time: up to 32 hours
Use: Woodchip or BBQ Pellets

All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your setup.

You can also use one of our Quick-Mount™ adaptors if you're mounting to your grill.

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

Wooden Smokehouse

LARGE CONVERSIONS

Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.

Recipe by Smokai

INGREDIENTS

1Kg lean venison rump
1 cup light soy sauce
1 cup soft brown sugar
½ cup Worcestershire sauce
¼ cup sweet chilli sauce
1 tablespoon crushed fresh garlic
1 tablespoon grated fresh ginger
1 tsp fresh ground black pepper

DIRECTIONS

Slice meat thinly across the grain and cut into long strips.

Combine all the remaining ingredients into a non reactive container mix well and add the meat a strip at a time ensuring the strips are coated well on both sides. Cover and marinate in the refrigerator for eight hours.

Pat the meat strips dry and skewer at one end with a bamboo skewer to stop them falling through the smoke racks, you can have several strips per skewer. Separate them on the skewer and hang them between the bars vertically from smoke racks ensuring the strips do not touch each other.

SMOKE AS FOLLOWS

Cold smoke under 30 Deg C For 4 – 6 hours.

Remove from smoker and put in a dehydrator on high until dry but still pliable.

If you do not have a dehydrator you can dry them in your oven. Hang from your oven racks in the same way as your smoker and dry at 65 Deg C until dry (about 10 hours). Leave the oven door open a crack to allow the moisture to escape during drying.